quick summer dip recipes

Smoky spanish tomato and garlic dip (Vegan)

  • 2 slices of rustic bread
  • 400g very ripe tomatoes
  • 1 sliced garlic clove
  • 1-2 tbsp sherry vinegar
  • 50ml extra virgin olive oil
  • Pinch of Spanish smoked paprika

Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred.
Tear up and put in a blender.
Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika.
Blend until smooth and serve

Persian Cucumber Dip

  • ½ cucumber – finely chopped
  • 2 tbsp mint - chopped
  • ½ handful raisins
  • 1 cup Greek yogurt (1 cup = 250 g)
  • Salt and pepper to taste

Finely chop the cucumber and mint.
Mix together well and then garnish with the below ingredients:

  • 1 tsp olive oil
  • 1 tbsp mint, chopped
  • 1 tbsp walnuts, chopped

Creamy jalapeno dip

  • Sour cream 
  • 400g very ripe tomatoes
  • Coriander – Use fresh coriander and pull off the big stems.
  • Jalapeno – Use a whole fresh jalapeno. Take the seeds out, they don’t puree nicely.
  • Lime – You’ll need about two tablespoons of fresh lime juice. 
  • All-purpose seasoning – One teaspoon

Everything into food processor or blender and pulse until smooth.